DAYS OF SCANTY SKIRTS VANISH WITH
SPRING STYLE ADOPTED BY COUNTESS
Plenty of Material Is Used in Fashionable Drew Inaugurated in France Jackets Will Be Comfortably Long
Again, But Lines Bemain Straight, With Lengthy Tight Sleeves.
r
DISCOURAGED manufacturers who
deplore the lack of material ured
In fashionable aklrts, ahould take
hfart of grace at thla costutne. worn
br a young- French Countess at Auteull
last month. Though the lines of the
skirt are very straight and narrow a
great deal of taffeta has bern uped to
tuake lu the soft material being drawn
In at the knees and skirt hem by shir
ring over cord. There Is a Jacket.
Answers to Correspondents
BT LILIAN' TINGLE.
PORTLAND. Or.. April IS. I enjoy yoor
articles In Th Orffrnntaa nd always find
om good Information. Uowtvtr I shall
appreciate a llttl more. (It Will you
kindle tell me bow to cook a roait of bet
so that It will 'be Julcr and tender. Cut.
Ilnle. etc.? t Also give me a recipe for
whole-wheat bread. I. In serving a din
ner for eixht. plraae tell me who la served
first. H I notice, many breakfast menus
glee, fruit." then "cereal with cream." Uo
you ronaMer that a good combination, es
pecially for children 7 1 M.
THE matter of Juiciness and tender
ness depends not only upan how
you roast, but also upon wiTat you
roast, and upon quality of meat rather
than upon special rut. Bad roasting
will spoil the best of meat and make
It hard and flavorless: but the greatest
skill cannot make a Juicy, tender roast
out of, tough piece of underfed, elderly
CO.
This fact Is frequently forgotten by
would-be housekeepers, who buy where
"prime cuts'" can be had cheaply, re
gardless of the absolute quality of the
meat. "An Inferior cut from a superior
animal Is always to be preferred to
a superior cut from an Inferior ani
mal :
Really first-class roast beef or
broiled steak must be counted as some
thing of a luxury nowadays. To se
cure It. skill, discretion, a knowledge of
cuts and of meat values are necessary.
Generally speaking. It Is wise to buy
roasts from markets where only first
class steer beef Is handled. Of course
"cheap meat" is to be had that Is not
necessarily fnrim diseased animals, and
Is not dangerous to health. Such meat,
like "cotton bark satin." Is all that
some people can afford: but really ten
tier. Juicy roasts cannot be obtained
from second-class animals. Wonders
ran be done with tough meat, with the
aid of casseroles. tireless cookers,
double boilers and other contrivances
for long, slow rooking: and lack of
flavor can be partly compensated for
ty the discreet use of vegetables, herbs
and artistic seasoning: but a true roast
cannot depend upon these accessories.
It stands or falls upon Its own Inherent
tenderness or toughness.
Quality, then, first- Next, choice of
cut. Where "cost Is no object." the
"small T-bone roast." or "family por
terhouse roast" both known In K nor
land (the classic home of roast beef)
as "sirloin roasts." are perhaps the
choicest. The supply of these, how
ever. Is limited, and In first-class meat
the price may rule as high as 30 or even
1 cents a pound. For : to 53 cents
a pound one can frequently get the
first ribs. The first five are best,
though I think most butchers count
seven as "prime ribs." The last two
of these, however, are getting rather
"chuck-lsh" more strtngy and less sol
id. There being a lsrge proportion of
bone In the rlba. the actual meat costs
nearly as mm-h as the first named
roasts. Beyond the porterhouse cut is
what some butchers call the "flat-bone
sirloin." which usually sells at 10 cents
less than the porterhouse of corre
sponding quaUty. and makes an excel
1
V
belted at the waist and having the new
almost Invariable long, tight sleeve
finished with a fall of lace. The furs,
carried because the day was a chilly
one. almost hide the smart Jacket, but
the style of the skirt Is particularly
Interesting. With this blue taffeta
suit were worn buttoned boots of black
satin, with high French heels.
The Interesting feature of this white
race costume la the long coat. It Is
prophesied In Tarls that longer coats
lent family roast The tougher "tip"
may be cut of, hung a little longer,
and reserved for pot roasting, boiling,
or casseroling, with advantage. A piece
of rump from a good, fat animal will
sometimes do for roasting: and so will
the best cut of the cross-rib, usually
sold for pot roasts. But better a good,
tender pot roast, any day. than a dry,
tough oven roast: so be sure of your
meat before you attempt the more try
ing method. The shape should be as
compact as possible to prevent drying
out: a protection of fat also helps fla
vor and tenderness and prevents dry
in ti.
I'nless you and your butcher have a
sound mutual understanding and con
fluence "born of personal contact and
experience, it Is not wise to order a
roast by phone. Actually I would rath
er order a hat by phone than a roast.
Personal marketing not only secures
for you Just what you want, but gives
you the chance of seeing, if yon know
something of meat, the odd cuts and
lcss-of ten-called-for pieces, or pieces of
odd weights or shapes that prove quite
frequently real bargains in the hands
of a discreet and resourceful cook.
Beware, however, of "bargain rolled
roasta." of unknown origin. Many an
Inexperienced housekeeper has been
taken In by "a beautiful little rolled
rib roast" that had grown In quite a
different part of the animal. A solid
piece of meat, with a little piece of fat
In the middle, a bandage of fat round
It, and a careful arrangement of strings
and skewers may look very attractive
and rlb-llke. and yet be a "patchwork
composition" of more or less tough
muscles and odd pieces of skin and
fat, which will tend to drive the carver
mad by falling apart under the knife,
and the eater madder by refusing fur
ther reparation between the teeth.
Knowldge of meat cannot be learned
In a day. or from books only: and only
knowledge of meat will secure for you
good roasts at the lowest reasonable
cost. As I said before, a poor roast Is
always an extravagance, and a good
one la sometimes a luxury.
Now as to time. No absolute rule can
be laid down, because the time will
vary with the. shspe and thickness of
the roast and with the family prefer
ences as to "rare." "medium" or "well
done." The weight Is a useful guide
in reckoning time: but two roasts of
equal weights and different thicknesses
would take different times. Most cook
books give time-tables based on weight.
Oenerally speaking It Is well to give a
longer estimate per pound than that
given by the average cook book and to
use a lower temperature (after "sear
'"" at a high temperature) than that
frequently advised In such books.
The following table may serve as a
guide In forming "Judgment." A famous
French culinary authority Brlllat-Sa-varln
has said: "Ton mar become a
cook, but you must be born a roaster."
Which Is simply another way of saying
that some things can be achieved i by
following a recipe, but others require
discretion and Judgment, which no
mere recipe can Impart, and which Is
(
ff -
t y ... v
Ml
4 I
will succeed the short. Jaunty models of
early Spring and this suit by a well
known couturier seems to confirm this
prophecy. The skirt, lapped across at
the knee and buttoned with three fancy
buttons. Is graceful, and the coat Is
trimmed with these fancy buttons
which have pearl centers and black
rims. The black tam-o'-shanter hat
echoes the black note of the velvet
coat collar: but gloves and buttoned
boots are white.
the result of matured good sense. Im
proved by careful training.
Roast beef, rare Eight to 12 min
utes for every pound; sirloin or rolled
roast, 1! to 15 minutes a Fund.
Well done Standing ribs. IS to SO
minutes to every pound; sirloin or
rolled roast, 10 to 13 minutes to every
pound. "
The longer allowance will be required
1) for small Joints. 3) for meat cooked
in a covered roaster. Methods: (a)
Open roasting pan. The meat should
be raised above the bottom of the pan
by means of a rack, which will allow
the hot air to circulate round it and
will prevent the oggines or hard
fried" crust, which resuita irom snow
ing the meat to lie In watery gravy or
hot fat.
Brush the meat with melted fat and
have a piece of fat on the top to help
the basting. Do not salt the meat until
a crust has been formed, as salting will
draw out the Juice and leave the in
side dry and flavorless.
Put the meat into a very hot oven
for about 13 minutes, basting with the
hot fat which flows not wits water,
as this helps to draw out Juices and
soften the thin crust which you are
trying to form (by the Joint action of
heat and hot tat) all over the meat.
This crust Is to keep the Juice inside,
so that the inner part will be kept at
a temperature Just below boiling point
Then the albuminous part of the meat,
which resembles white of egg, will be
kept from hardening (like a hard boiled
egg) and the gelatinous part or connec
tive tissue wi'l be subjected to moist
heat at a low temperature and become
tender and Jelly-like. Instead of hard
and horny, as It does when subjected to
dry heat at a high temperature. The
crust once formed, the temperature of
the oven should be lowered to "very
moderate," or even to "slow." so that
the heat mar penetrate gradually and
thoroughly to the center of the roast
and develop flavor without overharden
lnf. it cooked from start to finish In a
very hot oven, the center of the meat
will be raw. while an inch or so of
the outside will be overdone, hard and
tasteless. If cooked in a slow oven
from start to finish, the Juice will run
out. so that the Inside will be dry and
flavorless, and the outride leathery and
lacking in "character" and color. A
balance has to be struck also between
a sufficiency of gravy inside and out
side. Where It Is not easy to regulate
the oven, the preliminary searing may
be done, carefully, on the top of the
stove in a heavy iron pan, with some
beef drippings. Particular care must
be exercised in preventing the fat from
burning. An acrid burnt fat smell al
ways means loss of flavor and chances
of Indigestion from the Irritating prod
ucts of overheated fat
The meat should be basted from time
to time with Its own drippings. Salt
should be added when It Is half cooked.
I'sually It Is better nqt to add water to
the fat in the pan. for reasons already
exp'ained. Kegulate the oven so that
the flat Is not over-heated. Old-fashioned
cook books recommended the ad
dition of water, as a means of keeping
the fat at a lower temperature, in ovens
that were regulated with difficulty. In
any case, the water would have to be i
evaporated afterwards. In order to have
really good brown gravy, instead of
the pale, tasteless stuff that is some
times offered by inexpert or careless
cooks.
When the meat is almost done,
transfer it to another pan or platter and
take the roasting pan to make gravy.
Pour off as much of the fat as possi
ble. If there Is much watery matter
present, add a little salt and a pinch
of sugar and boll rapidly until it is
reduced to a brown glaser A little flour
may be dredged In and browned In the
fat and glaxe, if a slightly thickened
gravy Is liked. Be careful, however, to
avoid a thick gravy characteristic of
pot roasts or stews: Roast gravy should
be thin, but rich brown, and well fla
vored, and free from grease and lumps.
Dissolve the glaze thus formed in wa
ter. Poll up and give final seasoning.
Put tl-e beef on a hot serving-platter.
Add any Juice which may be in the
second pan to the newly made gravy
and put a very small quantity of this on
the platter to form a basis for the
"dish gravy"" "that should flow under
the carver"s knife. Strain the gravy
if necessary (but it ought not to be
necessary) and sear rest of It In a well
heated gravy bowl or boat.. Have hot
plates, and very sharp knives, both for
carver and eaters. TTorkshlre pudding
is an excellent accompaniment, both
from a gastronomic and economic
roaster Proceed generally
as above, but the oven may need to be
a little hotter at first. If the roaster
has to be heated through. Leave the
valves open during the searing If the
roaster has valves. Some cooks prefer
to leave off the cover for the first 16
minutes, but with open valves this is
not really necessary. Close the valves
when the temperature Is lowered. Bast
ing Is not usually necessary with a cov
ered roaster. When nearly done, open
the valve. for final browning. This
may also save the necessity of evapo
rating the Juice down to a glaze over
the fire; but evaporated, somehow. It
must be for good brown gravy. Add
salt when half done, as above. Give
the maximum allowance of time, as a
rule. Less weight Is lost In roasting
in a covered roaster. Let me know If
you need any further details.
2. Directions for whole wheat bread
were given recently, and cannot be re
peated" at present I shall be glad to
have you write again, when the time
limit has expired, if you can do so.
3. Usually, the guest of honor would
be served first, where there is no maid.
With Russian service either the guest
of honor or the hostess may be served
first
4. It depends chiefly upon the kind
of fruit and the peculiarities of the
eater. Very acid or unripe or unsound
fruits followed by badly cooked ce
reals and milk, all eaten In haste, may
sometimes cause trouble. Sweet or
sub-acid fruits with cereals and cream
are not necessarily either harmful or
difficult of digestion. A favorite topic
with some schools of food faddists is
the iniquity of eating starchy foods
and acid foods together. It makes
"very pretty talking," but the danger
is exaggerated and has no really sound
scientific proof. Abnormal digestions
may have trouble with anything. Middle-aged,
sedentary persons often have
trouble with starchy foods in any form,
but particularly when imperfectly
cooked, and served In bad proportions.
But for normal digestions, of either
child or adult there should be no par
ticular danger of difficulty In a menu
such as you describe, provided the
fruits are sound and well ripened, the
cereal thoroughly cooked and modera
tion is observed In regard to this and
to each of the other constituents ot a
well-balanced meal. Sometimes "fruit
and cereals" are blamed for the die
tetic rhortcomlngs of the rest of the
ration, or for the personal peculiarities
or undue haste ot the eater.
Menus for One
Week
Tuesday.
Tomato Bouillon.
Short Rlba of Beef In Casserole.
Potato Dumpllnca. Minced Carrots,
Canned Pear and Lettuce Salad.
Caramel Blanc Mango.
Coffee.
Wednesday.. v
Cream of Oyster Plant Soup.
Nut and Potato Koll. Tomato Sauce.
Aaitarasua on Toast.
Custard Pie.
Coffee.
Thursday.
Brown Klce Soup.
Swiss 8teak. " Potato Omalati.
Cauliflower.
Lettuce Salad.
Canned Loganberry Shortcake, Cream.
Coffee.
Friday.
Mixed Vegetable Soup with Noodles.
Curried Lima Beans. Rice.
Raisin Chutney.
Grape Fruit Salad.
'Whole Wheat dinger Pudding.
Coffee.
Saturday.
Vegetable Bouillon.
Breaded Pork Chopa. Diced Potato Roll.
Glased Onions. Prune Sauce.
Chicory Salad.
Orange Jelly.
Coffee.
'Sunday.
Dried Fruit Soup.
Roast Beef. Yorkshire pudding.
Spinach. Brown Potatoes.
Tomato Jelly Salad.
Pineapple Tipsy Cake.
Coffee.
Monday.
Noodle Soup.
Sliced Beef In Brown Sauce.
Brown Polenta Border. .
Vegetable Salad.
Rhubarb Pie.
Coffee.
Bunny Bite. Half a pound of Ameri
can cheese broken Into bits, one table
spoonful of Worcestershire sauce, small
coffee cup of fresh beer and six eggs
beaten up. Add ctyenne and salt Heat
the butter and melt cheese In it stir
in seasonings. Including beer. Then
add. he beaten eggs, stirring the mix
ture Incessantly as they cook. Serve
on hard sippets of brown bread toast,
buttered and hot
Green peppers In OH. Sweet green
peppers,, bread crumbs, good olive-oil.
Cut the peppers down one side and re
move seeds, pith and stem; fill them
with stale bread crumbs, slightly salted
and peppered if the green peppers are
not hot Tie up each pepper with a
bit of clean cord or coarse thread and
fry them In the oil when It Is boiling
hot keeping the lid on the chafing
dish all the while.
Crab Meat Newburg. Pint can of
good crab meat one tablespoonful each
of sherry and brandy, one gill of cream,
two egg yolks; two tablespoonfula of
butter; salt and cayenne. Heat the
crab meat In the chafing dish with the
butter, add the other Ingredients, sea
son and, last of all, when thoroughly
hot add the beaten egg yolks, stirring
them In without cooking afterwards.
Serve at once. Canned or fresh lobster,
shrimps or any cold cooked fish may
be prepared In the same way.
Creamed Endive. Two bunches of
fresh endive: butter, a little cream and
salt and pepper. Boil the endive previ
ously, keeping the stalks entire; when
drained and cold c it each stalk down
the center. Melt the Lutter and when
hot put In the endive: season with salt
and pepper. When it is hot through
stir In the cream, to which a pinch of
flour may be added If thickening Is
liked. As soon as the flour is cooked
the dish is ready.
CARROT PmOIXfl
1 cup sugar. 1 egg. creamed together.
J egg.
1 cup suet 1 cup grated carrot, 1 cup
grated potato. 1 teaspoonful of aoda, mix
with potato.
1 cup ralalrs. 1 cup flour.
teaspoonful cinnamon.
V teaspoonful cloves.
A little salt.
Steam three hours.
A good dressing Is made by beating two
eggs to a cud ot sugar. I
HIGH HEELS FAVORED
IN SPRING FOOTWEAR
Cloth-Topped Boots, With Ornamental Buttons, and Dainty Strap Slip
pers Shown Among Latest Importations From Paris.
THE Parlsienne adores high heels
and only when compelled to walk
a considerable distance will she
don a boot or shoe with a sensible sole,
heel and toe. Three types' of footwear
favored In Paris for wear with Spring
costumes are pictured here. The cloth
topped boot with dainty toe, Louis heel
and large, ornamental buttons Is par
ticularly chic and Is seen with tailored
suits and smart costumes of taffeta
and tolle eponge. The button-oxford
of soft calf with buttons at the side. is
a favorite for street and shopping wear.
The strap slipper with elastic gussets
at th side Is a new and especially
Parisian notion. This is a "magpio"
slipper in black and white and on the
straps are gay, sparkling rhlnestone
buttons.
- Evil of Precocious Children.
Christian Herald.
The fact is that we are in far too
great a hurry in the training of our
children In this period and in this coun
try. We are not willing to let them
grow as Nature means they shall, along
lines that are safe In ways that have
been sanctioned by experience. "When
the boy is yet in the nursery, his father
and mother, looking ahead, behold him
In the front rank of business or pro
fessional life. The young doctor must
be through his hospital practice before
he is 25, and this means that he will
have left the preparatory school at 15
and taken honors in the grammar
school at 11. The same thing may be
said of other vocationa. We want our
children to develop with the rushing
speed of Jonah's gourd, forgetting thatJ
the gourd withered as quicKiy as it.
grew. To discourage precocity in chil
dren, to give them plenty ot time for
play, and let them spend hours of day
light and sunlight out of doors. Is the
part of wisdom. The first seven years
CELEBRATING
w
ON'T you tell two young girls
how to celebrate a May
n..lrl"
There are May parties and May par
ties and the mannrer of celebrating
depends a good deal on the amount of
money one Is willing to spend.
In New York City, where many of the
festivities of the Old World are more
considered .than elsewhere In this coun
try, big and little May parties wend
their way to Central Park on- the very
first day of this. lovely month, and the
fun is continued every Saturday until
May Is over. Some of the gatherings
have a political significance, for the
money for them is provided bjf- the po
litical leaders of the tenement districts,
who think this one very excellent way
to gain popular notice. These gentle
men pay for a'l the food eaten, for the
gay music which goes along, and often
for the ribbons of red. white and blue
the children wear. For a May party
In the United States is generally a Na
tional affair, offering here a very fine
opportunity for the patriotism present
In American bosoms.
Once on the lawns, which the park
commissioners give up to the gather
ings, the fun Is of a varied sort The
big function with politics behind It
sets up the traditional May pole with
its streaming ribbons, and round this
the young people sometimes dance very
prettily. The little King and Queen
for there musfalways be two crowned
heads who have walked in the proces
sion under a canopy of wreath-trimmed
canvas or else under a sort of umbrella
made entirely of flowers, keep very
close to their royal emblems until the
fun gets fast and furious, when they
take part in the merriment like the or
dinary children. The publics schools
give large May " parties in the same
manner, and many a private family of
small children that wants the same
sort of thing picks out some little
park nook and does the best it can with
the pretty May party idea.
A May pole is not absolutely neces
sary for a good time, but this emblem
adds considerably to the plcturesque
, ness of gatherings. Any carpenter
would make one the proper height and
thickness for 1 or a little more. Around
the top the ribbons must be tacked,
these In red, white and blue, and either
of real ribbon of a cheap sort or else
of strips of bunting. Arrived at the
playground, the pole Is planted first
thing, and If there is anybody along
to make a patriotic little speech, the
thing is done.
The very prettiest aspect of the May
party Is the street parade, and one
seems scarcely entirely real without
this. About 8:30 In the morning the
children begin to arrive at the rendez
vous arranged upon, and when all are
come, or at the stated hour, they form
fn a long line, walking two abreast,
the King and Queen going before under
their canopy, the grown folks walking
alongside giving commands, and the re-
Health and Beauty Helps
BY MRS. MAE MARTYN
K. B.: Regardless of your age. I
would not recommend the use of face
powder. It clogs the skin's pores and
In time will make your complexion
rough and anything but handsome. The
best kind of a beautlfler is made by
dissolving i ounces of spurmax in v
pint witch hazel (or hot water , adding
2 te-aspoonfuls glycerine. This will
whiten and refine your skin. It takes
away that oily, shiny look better than
powder and does not show or rub otr
so easily. This lotion will clear your
complexion and give to it a whole
some, charming tone, also affording
the skin splendid protection from chap
ping In the wind.
Mrs. F. B.: To have a head of per
fect hair you must keep your scalp
absolutely clean and free from dan
druff If you will shampoo twice a
month with a teaspoonful of canthrox
dissolved In a cup of hot water, rinsing
thoroughly with clear water, you will
find your hair will always be fluffy,
bright and clean. This shampoo is so
far superior to others that the best
class of hairdressers use It almost ex
clusively. It makes the hair dry quick
ly without any signs. of streaking, brit
tlenesa or other bad effects which are
caused by using Boap. There Is nothing
like It for removing dandruff, cleans
ing the hair and giving to it that much
desired flufflness and brilliance.
C p-Your pimples, sallowness and
hollow' cheeks are due to a run-down
condition of the body. The only way to
remove these ills is to clear your blood
of its Impurities. Dissolve one ounce
kardene and V, cupful sugar In V, pint
alcohol, then add hot water to make a
quart Take a tableeponful before each
meal. This Is a splendid system tonic
and will soon restore the look of per
fect health to your face, fill out your
cheeks and give you the energy and
ambition which only a Wealthy person
. . . ipAnit.tiil hlnnil niirlrler.
ene'rglzer and liver regulator.
M D.: You can make your, hair
grow In thick and abundant by rub
bing Into the scalp twice a week the
following tonic: Mix together V, pint
alcohol, 1 ounce qulnzoln and H pint
cold water. -This will show better re
3
" ' ?r-& riff '
; fcr7 ft-. .
as ii n 1 1 1 " " x -.-."....fr.w.-.w . si
These Smart Shoes of Latest Design.
of life are best spent outside of school
room walls.
MAY PARTY
freshment cart or wheelbarrow, splen
didly trimmed with flowers and
wreaths of green, following at the tall
end of the march. Every party sings
National songs when going through the
streets, and "America" is the favorite
one:'
"My country, 'tis of thee,
Sweet land of liberty,
. Of thee I sing."
When this noble hymn Is accompanied
by the music of a good band it seems
to stir the lookers-on as well as the
children to a passion of enthusiasm.
The songs sung in the Old World still
at these gleesome festivals are ex
tremely sentomental, and occasionally at
a private party of exclusive sort they
are rendered in this county. At a very
charming function last year, given in
the grounds of a private country resi
dence, Tennyson's "May Queen" was
sung, as well as some of the old carols
dealing with the dainty subject of May
day. , One runs like this:
"The rose Is red, the rose is white.
The rose Is in my garden;
I would not part with my sweetheart
For twopence-halfpenny farden."
Books, telling of the May day festi
vals of the Old World can be found in
many branches of the public libraries,
and sometimes one gives the score for
the music of the songs.
At a delightful garden party men
tioned for It was really a garden party
of a very picturesque sort the May
pole was immensely high and twined
about with a garland of pink and white
roses made of waxed paper. These
flowers can be bought in bunches of
four and six for 10 cents, and with the
least practice they can be made at home
far more cheaply. The 10-cent store
will doubtless keep the paper, as there
is great demand for the roses, which
are used for all sorts of house and
piazza decorations.
Where there are fine grounds around
a home and there is enough money for
a real good splurge, fancy costumes
would make the May party even more
delightful. The grand folks in Wat-
teau's lovely pictures are the right ones
to copy, those delicious make-believe
shepherds and shepherdesses, who wear
paniers and knee breeches and powder
their hair, and who are still painted
upon exquisite little French fans.
As paniers are coming in style, the
flowered patterns appropriate for them
can be bought In the cheapest cottons.
Four yards of Dolly Varden calico the
name'is actually used with three of
plain color for the petticoat would make
a charming dress for a miss of 15 or
16. It must have sleeves tight to the
elbow and there frilled, a square neck
filled in partly with a white tucker, to
which the panler material would be
sewed. The bodice and panler are of
the same always the lowered goods
and the hip bouffance Is high. Knee
trousers and tail coats of palo pink,
violet azure and gray are de rigeur for
the boys, and these can be made of pa
per cambric at 10 cents a yard. Buckled
shoes, which are likewise smart now, ,
are appropriate footgear.
PRUDENCE STANDISfT.
sults in a short time than all the "hair
growers" on the market put together.
Oils and vaseline really do very little
good but this tonic will be a most
pleasant surprise to you in its bene
ficial results. It removes dandruff,
stops scalp Irritation and checks fall
ing hair almost instantly.
Miss G. G.: You will find nothing as
good to strengthen your weak eyes,
clear them of redness and make them
brilliant and beautiful as this simple
eye tunic: Dissolve an ounce ot crys
tos in a pint of water and put a few
drops In each eye twice a day. Many
very successful oculists recommend this
fine tonic owing to its great merit
There is nothing better for treating
granulated lids, and It acts- very
quickly.
Mrs. E.: It Is a very simple matter
to remove every trace of hair from
your chin. Make a paste with a little
powdered delatone and water, then
spread on hairy surface and in two or
three minutes rub off, wash the skin
and the hairs will have vanished. This
is a painless and certain way in which
to barsh hairy growths.
Juanlta: The cost of fat-reduction
need not be high. If you will buy 4
ounces of parnotls and dissolve It in
1 Vi pints hot water, you have the best
and safest fat-remedy known. Take a
tablespoonful before meals and your
excess fat will soon be gone. No diet
ing or violent exercises are necessary
and your skin will remain smooth and
unwrinkled. Parnotls Is absolutely
harmless and has worked wonders
where other remedies failed.
A. L. M.: I do not like to recom
mend any of the prepared cold creams,
as most of them are too greasy and are
likely to cause hair to grow on your
skin. Try this: Stir 1 ounce almozoln
and 2 teaspoonfuls glycerine In pint
cold water. This will make an ex
cellent cream that will cleanse your
skin and keep it smooth, velvety and
free from chapping. It will keep your
complexion radiant, perfectly clear and
free from blackheads and wrinkles.
Read Mrs. Martyn's book, "Beauty,"
15. Adv.
OUR MASTERPIECE!
NEW MODELS WITH
GREATLY IMPROVED
LASTIKOPS BANBLET
LA5TXDP5
As an aid to HEALTH,
these corsets rank toith the
greatest achievements in the
medical tsotU.
VEAR MADAM:
Don't think that this
corset is a surgical device.
jut because doctors every
where are "prescribing" it
for women, stout or slender,
who need perfect hygienic
abdominal support.
Your dressmaker will rec
ommend it quite as strongly
as your doctor, especially
if you are stout and want to
look slender without danger
or discomfort. It is a per
fect STYLE corset for a
stout figure.
The improved elastic
Bandlet, made with slender
steel wire springs, 'curves
snugly under the abdomen,
giving firm but easy support
and freedom from that peril
ous bearing down sensation
which every woman dreads.
No hose supporters
attached to the Bandlet
it can t slip out of place,
and the corset can't ride up.
Two models:
;iow bust (
New No. 522
medium bast I
Very long skirt, which
spreads comfortably when
you sit down.
Ask your dealer to show you
these perfect new models.
KOPS BROS, Mfrs., New York
HOW TO KEMOVE
WRINKLES
IN FIFTEEX MINUTES.
Just put NEO-PLA8TIQUK a harmless
vegetable Jelly on your face. X.et It
dry. In 15 minutes wash It off. That's
all. No peelins; or other drastic meth
ods. Delightful sensation. Instantaneous
results. Refreshing;. Scientific. Guar
anteed harmless under Pure Food Lavvi
Inclose 2c stamp for booklet.
SOLO ON AFrKOVAI,.
Free demonstration at our Office.
FACE TREATMENTS 2Sc.
NXO-PLASTIQUE AGENCY. Dept. V,
Suite S, 8eeond Floor,
386V4 Washington, Portland, Or.
Phone Main S271.
AGENTS WANTED.